Lemon Garlic Shrimp Soup with Brown Rice
- Heat broth to a boil in 2 qt (2 L) saucepan. Stir in rice. Reduce heat to low. Cover and simmer for 15 minutes.
- Heat oil in large non-stick skillet at medium-high. Add shrimp and garlic. Stir until shrimp is cooked and turns pink – about 4 minutes.
- Stir lemon juice into rice-broth mixture and divide among 4 serving bowls. Divide garlic shrimp and place on top of rice. Top each with green onions and grated lemon rind.
The presentation of this simple dish will impress…and it’s fast to prepare for both family and last-minute company! Brown rice is more nutritious than white rice because it is a whole grain and it has a nutty flavour that complements the seasoned shrimp.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
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